For curry:
2 tablespoons coconut or olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon finely grated ginger
3 tablespoons red curry paste
2/3 cup Red Duck Curry Ketchup
4 cups vegetable broth
2 medium red sweet potatoes (about 1 lb), peeled and diced into 1/2-inch chunks
2/3 cup red lentils, rinsed
Salt to taste

For serving:
Cooked rice
Fresh cilantro
Coconut cream or full-fat coconut milk, to dollop on top (optional)


In a large saucepan, heat up oil over medium-high heat, then add onion and cook until soft and translucent, 2-3 minutes, stirring frequently. Add garlic, ginger, and curry paste, and cook for about 30 seconds more, stirring frequently, until fragrant.

Stir in the Red Duck Curry Ketchup and broth, add the sweet potatoes and lentils, and bring mixture to a simmer. Lower heat to low and cook for about 15-20 minutes, until lentils and sweet potatoes are cooked through. Season to taste with salt and serve immediately.

Serves 4-6.

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